Dairy Mini Brownie Cakes

Dairy mini brownie cakes

Here’s another delicious recipe for Shavuos! Dairy mini brownie cakes filled with white chocolate cream. It’s a quick and easy recipe that you guys are gonna love!

Cake :

1 1/2 cup flour
1 cup sugar
1/4 cup Bakers Choice dutch cocoa
1 tsp. baking powder
1 cup milk
3/4 cup oil
1 tsp. vanilla sugar
4 heaping Tbsp. Bakers Choice white chocolate cream


Bakers Choice Dairy white chocolate cream
Bakers Choice Dairy caramel cream
Dairy White chocolate

Directions :

Preheat oven to 350°
Mix all ingredients until smooth. Pour batter into silicone mold or in cupcake holders to 1/4  full. Then put a heaping spoon of white chocolate cream in the center and fill rest of molds or cupcakes holders to 3/4 full with the mixture.
Bake for 15-20 minutes or until done
Melt white chocolate and drizzle over cooled cakes. Pipe caramel and cut small pieces of chocolate for garnish.

Cheese Pops

cheese pops

These cheese pops are so creamy and deliciously flavored with our white chocolate cream and lotus crunchies! It’s a great dessert to add to you Shavuos menu!

Ingredients :

2 8oz. whipped cream cheese
2 eggs
¾ c sugar
¼ cup Bakers Choice Dairy White Chocolate Cream
4 Tbsp Bakers Choice Flavored Lotus Crunchies or
Bakers Choice Chocolate Crunchies
Dairy milk chocolate bars for dipping
Dairy white chocolate bar for drizzling

Directions :

· Preheat oven to 350°
· Mix the first 3 ingredients until smooth.
· Bake for 45 minutes and mix it every 15 minutes.
· Remove from oven, add white chocolate cream
and lotus crunchies, and mix until combined.
· Refrigerate mixture for 3 hours.
· Scoop 1” balls.
· Stick 3 balls into a skewer, repeat with others.
· Freeze for 1-2 hour.
· Dip the cheese balls in melted dark chocolate and
drizzle with melted white chocolate.
Refrigerate until ready to serve.

Caramel and White Chocolate Roll

Caramel and White Chocolate Roll

How beautiful is this roll cake using our NEW whites chocolate cream?!? It’s the perfect addition for your Shavuos menu!


6 eggs separated
1 cup sugar
⅓ cup oil
⅓ cup Bakers Choice Dutch Cocoa
⅓ cup orange juice
1 cup flour (great with vita white spelt flour, if using, add additional ¼ cup)
¾ tsp. Bakers Choice Baking Powder

Vanilla Chocolate Cream:

2-8oz. Normans dairy original cream cheese (room temperature)
1-12 oz. Bakers Choice white chocolate cream
½ cup confection sugaring
1 tsp. vanilla sugar

Caramel Glaze:

Bakers Choice caramel cream dairy
Bakers Choice Vanilla and chocolate balls
¼ cup Bakers Choice white chocolate cream

Directions :

Beat egg white until stiff. Gradually add sugar and
rest of the ingredients, alternating dry and liquid.
Pour into lines cookie sheet and bake for 25 minutes
or until done.
Combine all ingredients and mix well until smooth.
(set aside 1/4 cup cream for decoration)
Spread cream over cooled cake. Roll cake tightly in
jelly roll style. Decorate with caramel and / or vanilla
cream as desired. Refrigerate overnight.